What is Cast Iron?: The Pros and Cons and How To Use It

Why is cast iron so heavy?

Cast iron is prized for its extraordinary thermal density—the ability to retain heat—and to do that, it needs to have a place to store and distribute that heat. Iron's density allows it to withstand super-high temperatures and continue to radiate heat once removed from the source. Heft is cast iron's key feature, so without it, it won't do what it's meant to, like searing strip steak, for example.

Likewise, cast iron's heavier build results in its durability to withstand a lifetime of use.

However, Field Company is challenging the notion that cast iron has to be heavy, bulky, and uncomfortable to handle to be heat-efficient and strong.

For example, our 6 ¾-inch cast iron skillet weighs under 2 pounds. Our 10 ¼-inch is just 4.5 pounds, considerably lower than other cast iron skillets of that size. To lose the extra bulk, Field skillets are machined and polished to make them lighter, smoother, and easier to maneuver.

Why are cast iron skillets so expensive?

In recent years, vintage cast iron pans have seen a huge spike in interest. People are going to great lengths to track down old beauties made by classic brands like Griswold and Wagner in online bidding wars, at yard and estate sales, or rummaging in grandma's attic. Why? Superior production levels.

Vintage pans were first hand poured into molds, carefully cooled, and then smoothed and polished by hand. The results were lighter, slicker, smoother cast iron skillets. Because these pans were so well made and cast iron is a durable material, many pieces have been restored and enjoy second lives in contemporary kitchens. And, yes, sourcing and restoring a vintage cast iron pan can get expensive.

The revived interest in vintage cast iron cookware has sparked a wave of craft cast iron forges—we stand proudly among them—who are creating a new generation of cast iron skillets using old production methods. Field skillets are machined and polished by hand. This not only removes uneven textures, but it also reduces extra weight and improves the overall form, giving cooking enthusiasts a cast iron skillet that is light, smooth, and ergonomic.

You can get inexpensive good-quality cast iron pans. However, mass-produced skillets do not go through the extra polishing process and tend to be heavier, with a grainy, porous surface that can’t compete with handcrafted cast iron.

While we are on the question of price, it's worthwhile to note that when you buy a new-generation cast iron craft piece, you will be buying it for a lifetime.

Here is a comparison: A good quality non-stick skillet (PTFE coated over stainless steel or hard-anodized aluminum) is not cheap; on the low end, you are looking at at least $30 to $40. If you use your skillet carefully—no overheating, only using silicone and wood utensils, washing with a soft sponge—you will need to replace them every 3 to 5 years. If you are rough or begin to see nicks and scratches, you could be replacing them every 1 to 3 years.

Cast iron is virtually indestructible; we can pretty much guarantee that you won't be replacing it in your lifetime.

In the end, when you buy a high-quality, American-made cast iron skillet that has gone the extra step of bringing it closer to its prized ancestors, you are making a very sound investment.

Is cast iron non-stick?

A resounding yes! Cast iron is a viable alternative to chemically coated cookware. Here is another thing: most cast iron cookware on the market today comes pre-seasoned—meaning the initial seasoning process in which a layer of oil is heated high enough to form a polymer coating, a thick patina that, with continued seasoning, produces a richer non-stick surface. In other words, you can take advantage of cast-iron's non-stick surface right out of the box.

A proper seasoning protects the cookware from rusting and provides a non-stick surface for cooking. Despite what you might hear, minimal upkeep is required to maintain cast iron's non-stick quality; take a look at our Cast Iron Seasoning Guide.

Here's a little secret: for cast iron to become and stay non-stick, you have to cook on it regularly. That is hardly a task. Once you start searing, roasting, frying, and baking on your cast iron, you won't need a special occasion to season it.

Is Cast Iron good for health?

As we mentioned, cast iron reduces interaction with potentially harmful elements often found in chemically coated surfaces. It's not uncommon for folks to ruin their tech-coated skillets by overheating them or using the wrong utensils, causing nicks and chips in the coating that can be ingested. There is no danger of chemicals leaching into your food with cast iron; neither is there a risk of overheating—cast iron can safely exceed temperatures of 500º F on a stovetop, oven, or under the broiler.

What is special about cast iron?

Apart from the long list of already mentioned benefits, good cast iron has an heirloom quality that can be shared with and passed on to your loved ones. To cook in cast iron is to connect to a lifestyle that prizes taking a step back to thoughtfully prepare meals you can be proud of.

If that doesn't convince you, we dare you to find cookware that sears steaks like cast iron!

How long does cast iron work for?

So few things in life are forever, but cast iron is of those rare things that is. A properly used (by which we mean oft-used) and seasoned cast iron skillet will last your lifetime as well as that of your children and very likely your children's children.